Articles citing this article

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Cited article:

Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality

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Comprehensive Reviews in Food Science and Food Safety 20 (6) 5393 (2021)
https://doi.org/10.1111/1541-4337.12848

Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys

Burcu AYDOGAN-COSKUN, Hacer COKLAR and Mehmet AKBULUT
Food Science and Technology 40 (3) 629 (2020)
https://doi.org/10.1590/fst.15519

Viability of probiotic bacteria in bioyogurt with the addition of honey from Jataí and Africanized bees

Luciana Albuquerque Caldeira, Érika Endo Alves, Antonia de Maria Filha Ribeiro, et al.
Pesquisa Agropecuária Brasileira 53 (2) 206 (2018)
https://doi.org/10.1590/s0100-204x2018000200009

Survival of free and microencapsulated Bifidobacterium: effect of honey addition

Luciana Favarin, Roberto Laureano-Melo and Rosa Helena Luchese
Journal of Microencapsulation 32 (4) 329 (2015)
https://doi.org/10.3109/02652048.2015.1017620

Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition

E.A. Tosi, E. Ré, H. Lucero and L. Bulacio
LWT - Food Science and Technology 37 (6) 669 (2004)
https://doi.org/10.1016/j.lwt.2004.02.005